FENNEL, CHERRY & GOAT'S CHEESE SALAD WITH LENTILS
This seasonal salad is packed with contrasting flavours and textures such as crunchy walnuts, hearty Puy lentils and juicy cherries
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat a dry frying pan over a low-medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside to cool.
- Heat the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.
- Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.
Nutrition Facts : Calories 466 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 2 servings as a main dish; 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.
Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
GOAT CHEESE FENNEL APPLE SALAD
Make and share this Goat Cheese Fennel Apple Salad recipe from Food.com.
Provided by Corrinne J
Categories Fruit
Time 15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove core and slice apples.
- Remove core and slice fennel.
- Cross cut celery.
- Mix apples, fennel and celery with lemon juice in a stainless steel bowl.
- Fold in Chavrie®.
- Serve on a bed of baby salad and top with walnut piece.
Nutrition Facts : Calories 287.9, Fat 21, SaturatedFat 8.7, Cholesterol 29.7, Sodium 232.9, Carbohydrate 17.1, Fiber 4.6, Sugar 8.7, Protein 11.3
ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
- Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
- Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
- In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
- In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
- Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g
HERB SALAD WITH GOAT'S CHEESE
Steps:
- Preheat your oven to 200°C/400°F/gas 6.
- Chop the marjoram leaves, or pound them in a pestle and mortar. Put them in a bowl with a tablespoon of olive oil and a pinch of pepper. Rub this mixture all over the goats' cheese and bake in the preheated oven for around 10 to 15 minutes until nice and golden.
- Toss the rocket, fennel, olives and lemon basil together in a bowl. Dress your salad with around 6 tablespoons of extra virgin olive oil and just over half your lemon juice, and season. Divide over four plates and sprinkle over the crumbled goat's cheese and sliced chilli ... fantastic!
Nutrition Facts : Calories 392 calories, Fat 34.2 g fat, SaturatedFat 13.0 g saturated fat, Protein 12.8 g protein, Carbohydrate 6.2 g carbohydrate, Sugar 1.8 g sugar, Fiber 0 g fibre
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